Instructions

1. Line an 8x8 baking dish with parchment paper. Set aside.
2. Add white chocolate and apple pie filling (try to use just the apples, and not the jelled part of the pie filling) to a mixing bowl, attach whisk to mixer. Set aside.
3. In a large saucepan, heat sugar, butter, salt, cream, cinnamon, nutmeg and allspice over medium high heat. Bring to a rolling boil and stir continuously for 4 minutes. Remove from heat.
4. Quickly pour mixture into prepped mixing bowl with white chocolate and apple pie filling. Beat on medium speed until white chocolate is smooth (about 2 minutes). Pour into baking dish. Refrigerate for 3 hours, until hardened, or overnight.
5. Remove parchment paper from pan and place on cutting board. Cut fudge into small bite sized pieces and top with a small piece of cookie. Store in covered container in refrigerator. Use within one week, or freeze. ENJOY!